Wrapping the springform pan in foil prevents any leaks during baking—and saves on oven cleanup!
Make this cheesecake and the cranberry sauce up to 24 hours ahead. Cover each separately and refrigerate until you're ready to serve the dessert.
Garnish with sugared cranberries, kumquats and lemon leaves. To sugar the cranberries, roll frozen cranberries in granulated sugar. For the lemon leaves, use a scissors to cut the leaves to resemble holly leaves.